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My crispy parmesan garlic chicken with zucchini is a weeknight dinner hero. You get golden chicken with the best garlic parmesan crust. The tender zucchini cooks right in the same pan, so dinner is easy and full of flavor.
Why You’ll Be Obsessed
- Ready Fast: It’s quick, family-friendly, and has just enough crispy, buttery goodness to make everyone forget they’re eating vegetables.
- One Pan Wonder: Crispy chicken, garlic butter zucchini, and only one skillet to wash? Yes please.
- That Crust Though: The chicken is coated in breadcrumbs and parmesan. Then it cooks until golden, crispy, and so good.
A Reader’s Review
This is one of my staple recipes – I absolutely LOVE it and everyone I serve it to gives it rave reviews. This will be a family favourite for years to come!
Garlic Chicken with Zucchini Ingredients
- Breadcrumbs: Plain breadcrumbs work too! Just add Italian seasoning, garlic powder, salt, and pepper.
- Chicken Breast: Use thin, even chicken breasts so they cook fast and cook evenly.
- Zucchini: Swap it with yellow squash, broccoli, or Brussels sprouts if that’s what you have.ve.
How to Make Parmesan Garlic Chicken with Zucchini
If your garden is full of zucchini, this is such a good way to use it up! The crispy parmesan chicken makes it filling enough for dinner. The garlic zucchini keeps it fresh and perfect for summer.
- Bread the Chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, mix the breadcrumbs, parmesan cheese, and flour. Season the chicken breasts with salt and pepper. Dip the chicken in the butter, then coat it in the breadcrumb mix.
- Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook each side for 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set it aside on a plate.
- Sauté the Zucchini: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini, then sauté until tender. Season with salt and pepper, then add 1 tablespoon of parmesan.
- Serve: Add the chicken back to the skillet with the zucchini. Heat for about 1 minute, then serve it right away.
Alyssa’s Pro Tip
Keep That Crispy Coating: Make sure the butter and oil are hot before adding the chicken. Once the chicken hits the pan, let it cook on one side before you flip it. This helps the breading get crispy and stay on.
Must Have Tools For This Recipe
- Large Nonstick Skillet: Helps the chicken get golden and crispy without sticking.
- Shallow Bowls for Dredging: Makes it easy to dip and coat the chicken evenly.
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Parmesan Garlic Chicken with Zucchini
Ingredients
- 4 thin chicken breasts or 2 thick chicken breasts sliced in half
- 8 tablespoons butter divided
- ½ cup Italian bread crumbs
- ½ cup plus 1 tablespoon grated parmesan divided
- ¼ cup flour
- 2 tablespoons olive oil
- 2 medium sliced zucchini
- 2 minced garlic cloves
- salt and pepper to taste
Instructions
- Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, combine breadcrumbs, Parmesan cheese, and flour. Lightly season the chicken breasts with salt and pepper. Dip the chicken in the butter and then coat it in the breadcrumb mixture.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on a plate.
- Add the remaining 2 tablespoons of butter back to the skillet and sauté the minced garlic and zucchini until tender. Season with salt and pepper to taste and add 1 tablespoon Parmesan.
- Add the chicken back to the skillet with the zucchini and heat for a minute or so. Serve immediately.
Video
Notes
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: In an airtight container, store your chicken and zucchini for up to 2 months. Thaw overnight before reheating. Reheat in a skillet over medium heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Favorite Recipes
My family and I cannot get enough of this versatile summer vegetable! Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes!
I made this tonight, followed the directions exactly, came out perfect. I would not change a thing. Thank you definitely a 5 star.
So glad to hear!
Can you give us an idea how long you cook the zucchini …..till tender doesn’t do it.
around 4-5 minute flipping them every min to coat with bits and butter from pan
To make it lower carb, I’m going to try substituting crushed pork rind with Italian seasoning for the Italian bread crumbs.
Made this tonight and it was delicious!!! I added squash in with the zucchini. SO good! Thanks for sharing 🙂
This was SO good! My husband isn’t a huge chicken fan as he says it’s boring, but he loved this. So flavorful, and easy to make! It’s now in rotation 🙂
This came out so delicious!! Thank you!!
Very easy and yummy. I also added onion and mushrooms.
I made this a few weeks ago and it was great! I did a review of it on my blog… your name is all over it and praises were sang. Thanks for the great recipe.
gorgeous photographs, just found this recipe after searching for healthier chicken parm recipe, this will definitely work with zucchini in place of pounds of pasta! So thank you for this recipe!
Made this tonight added summer squash with the zucchini and served with angel hair pasta with garlic butter and parmesan. Super easy and was a hit.
Made this tonight added in some summer squash and served with angel hair pasta. Easy and so good!
Sooo good! The parmesan with zucchini is amazing together. My chicken was very thick so I had to cook it much longer but it still came out perfect
Wow, this was really good!! I made it with yellow squash & chicken tenderloins since that’s what I had on hand. It turned out looking exactly like the recipe picture. Definitely adding this to the regular rotation!
Made this for dinner last night! Soooo good! Keeping the recipe around to make again!
I thought this was delicious! After reading some reviews, and discovering I also had some breadcrumb/cheese/flour mixture left, I added it to the pan and fried it up before adding the zucchini. No waste and lots of crunch! I’ll serve this again.
Made this with my sister tonight and it was AMAZING. We messed up the breadcrumbs a little bit but it came out really juicy and delicious. Zucchini totally made the meal! I also added Jasmine rice for a starch.Fairly easy recipe, definitely making this again.
Did you use skinless chicken breasts? I thought so but wasn’t sure.